Rebirth: Starting from the Cafeteria

The next morning.

Du Shaojie took Qin Lu to find Cai Jing.

"Ms. Qin, welcome to the mainland for inspection. I know that [Xiangjiang Qin's Catering Management Group] is very strong and I hope we can have the opportunity to cooperate with you."

Qin Lu came here this time to get the bottom of the situation on behalf of her father.

She had traveled around the mainland before and was deeply moved. After returning to Hong Kong, she persuaded her father to invest in the mainland, believing that she would definitely make a lot of money by developing in the mainland.

My father was persuaded by Qin Lu, and it just so happened that Du Shaojie knew Cai Jing, so today's meeting took place.

"Director Cai, I will discuss this with the group's top management when I return, and there will be a result soon."

Qin Lu and Cai Jing had a good talk. If the group comes to Shenzhen to invest, it will not be limited to catering. It will probably join hands with a hotel management group to invest in building a high-end hotel.

By then, accommodation, catering and entertainment programs will be available.

"Director Cai, Qin Lu invited me to Hong Kong for a culinary exchange. What should I do with my pass? I'm not sure."

Du Shaojie didn't say anything until Cai Jing and Qin Lu finished their business talk, then he opened his mouth and asked.

“This is an easy thing to do. It just so happens that you were the one who introduced Miss Qin Lu to me, and you have also made a contribution to the city’s investment promotion work.

I can hire you as a non-staff employee of the Investment Promotion Office. For work purposes, I can help you apply for a pass to Hong Kong."

Du Shaojie first attracted Yu Mo's investment, and now Qin Lu's.

Cai Jing could have just as easily issued a pass to the other party with confidence, and she wouldn't be afraid of others finding out.

Du Shaojie was overjoyed when he heard that he could apply for a pass in Shenzhen. Otherwise, he would have to go back to Xijiang to apply for it, which would be so troublesome.

"Director Cai, thank you. You guys continue your inspection. I'll be leaving first."

Qin Lu was going to conduct an inspection with Cai Jing afterwards. Du Shaojie greeted them and returned to the Seafood Restaurant.

"Jianjun, let's add a new dish today, [Open Screen Fish], I'll make it."

Du Shaojie has been researching [Kaiping Fish] recently. The dish he made is very different from the existing dish of the same name and is his personal innovative dish.

It absorbs some techniques from Hunan and Sichuan cuisines, with extremely sophisticated knife skills and emphasis on presentation. The dish is named after its beauty, which resembles a peacock spreading its tail.

After such a long period of accumulation, Du Shaojie gradually understood one thing. If he wanted to make another breakthrough in his cooking skills, he had to integrate the existing techniques and find his own way.

Successfully developing an innovative dish is an opportunity for a breakthrough.

"Okay, I'll add it right away, and then tell Zhang Yufei to have the waiter recommend it."

Xiao Jianjun responded and immediately began to arrange the matter.

The purpose of Du Shaojie making this dish publicly is to listen extensively to feedback from customers and then make improvements accordingly.

noon.

A total of 12 servings of [Open Screen Fish] were sold, which received unanimous praise from customers.

After all, the overall evaluation of this dish has reached the level of [the fragrance spreads ten miles away], which is also the highest level of Du Shaojie's current cooking skills.

He was not satisfied. What he needed was a breakthrough, but it seemed that something was still missing.

"Manager Du, your knife skills are truly amazing."

Zhang Yong took time to watch a few times and was very impressed by the boss's cooking skills.

To make the fish, you first need to cut off the head and tail, slice the fish body, cut off the fish bones, connect the fish belly, and then marinate it. Next, put the auxiliary ingredients on the plate and arrange the fish on the plate to form the shape of a peacock spreading its tail.

Finally, after steaming and post-processing, the dish is completed.

The ingredient used by Du Shaojie is sea bass. After the dish is cooked, it is tender, juicy and tastes very delicious.

"Knife skills are the basis, but I always feel that the dish I made is lacking in something. Master Zhang, do you have any good suggestions?"

Once he entered the kitchen, he became a chef, and the exchange of skills has always been equal.

After hearing what the other party said, Zhang Yong pondered for a long time.

"Your method is completely different from the [Open-Screen Chai Ba Mandarin Fish], isn't it a bit too light?"

Since this was an innovative dish created by Du Shaojie, Zhang Yong did not have many suggestions.

However, he immediately remembered a famous Hunan dish [Kaiping Chaiba Mandarin Fish], and asked the other party if he could find some inspiration from it.

"[Seared Mandarin Fish with Chai Ba] is Yuloudong's signature dish. I've had it before. Although the names are similar, the cooking methods are completely different. That dish is a hot dish presentation, so the idea is different."

Du Shaojie shook his head and felt a headache.

However, comparing the two dishes gave him some vague new ideas.

I'm afraid I still need to work on the seasoning, and I can only study the details slowly.

Du Shaojie stayed here for a week and learned about the current business status of the Seafood Restaurant in detail, and then prepared to return to Guangzhou.

As a result, Cai Jing called and asked him to get the pass.

"Director Cai, you've got it done so quickly? Thank you."

In the office, Cai Jing handed the pass to Du Shaojie.

Du Shaojie couldn't help but sigh. If he were to handle this on his own, it would take him several months to complete the task.

"Why are you thanking me? Do you need to say all this to me? However, Shaojie, you have to pay more attention to Miss Qin. Shenzhen currently lacks high-end hotels and restaurants, which is not conducive to attracting investment. I hope she can come and invest."

Investment matters are not that simple and often require multiple rounds of negotiations before they can be finalized.

Cai Jing hopes that Du Shaojie can play a certain role in the middle.

"Don't worry, I will mention it to Miss Qin when I go to Hong Kong." Du Shaojie knew very well that he could not influence other people's thoughts, but it was okay to find an opportunity to say a few nice words.

Since the pass has been obtained, there is no need for him to run around.

After coming out of Cai Jing's office, he went to the post office and called Qin Lu, telling her that he could leave for Hong Kong at any time.

"Then tomorrow, if you pass through customs early tomorrow morning, I'll pick you up."

Qin Lu was also surprised by Cai Jing's high efficiency. She asked Du Shaojie to cross the border to Hong Kong early the next morning.

In fact, it is quite convenient to go to Hong Kong from Shenzhen. You can get there by crossing the Luohu Bridge.

In order to make it easier to pass the customs, he was too lazy to go back to the Seafood House and directly found a hotel in the city center to stay in.

In the evening, he reviewed the various dishes he knew, and once again spent 6000 exchange points and 12 hours, raising the overall evaluation of the 20 classic Cantonese dishes to the level of "fragrant for ten miles."

The harvest in recent times has been good, which allows him to splurge a little.

【Bound chef: Du Shaojie】

[Level: Special Level 3 Chef]

[Current work: Kaiping fish and other dishes (×26)]

[Comprehensive evaluation: The fragrance spreads ten miles]

[Bonus: Simulated Chef Skills Competition Duration (78000 hours)]

[Rewards: Exchange points (7800 points), simulation training time (78000 hours)]

[Special Reward: None]

[Exchange points: 33518 points\62666 points]

【Duration: 400700 hours\1256996 hours】

The next day.

Du Shaojie came to Hong Kong with only some personal belongings.

Qin Lu's family had a car, so after picking up the other party, they went directly to the booked hotel.

"Ajie, do you want to take a rest first or go to the restaurant now?"

"No need to rest, just go straight over there."

Du Shaojie's schedule this time was very tight. He and Qin Lu agreed that he would only stay here for three to five days and would go back after three to five days.

His pass is two-way, allowing unlimited round trips within a year. Isn't it very easy to come here?
"Okay, let's go."

After arranging accommodation, the two went to Qin Ji Fuxiang Restaurant.

This is one of the many restaurants of the Qin family. The dishes are mainly Cantonese cuisine, among which the seafood dishes are very famous.

Qin Lu personally accompanied Du Shaojie to the restaurant's kitchen. She first took a tour of the entire place, then called the restaurant's chef over and introduced them to each other.

The chef of this restaurant is a middle-aged man named Luo. Because he was brought by the eldest daughter of the Qin family, he did not dare to neglect him and was very polite to Du Shaojie.

"Well, it's almost time for lunch, so I'll observe and learn for a while. Master Luo, don't you mind?"

"How could that be? Just watch and we can discuss it later."

Seeing that Du Shaojie and Luo Jiahao were having a good chat, Qin Lu quietly left the kitchen.

She is very interested in food, but doesn't like the smell of cooking fumes, so she is not interested in cooking.

Du Shaojie found that the restaurant's business was very good, and several chefs were almost never idle and were always busy. He carefully observed from behind. What were he observing? Mainly observing the seasoning of several people.

In fact, there are some differences between Hong Kong's eating habits and those in Guangdong Province. Even though they belong to the same Cantonese cuisine, the differences can be seen in some details.

In his previous life, he came here once, but only stayed for a few days.

"Fortunately, the dishes in the big restaurant do not deviate from the characteristics of Chinese cuisine."

Du Shaojie discovered that this restaurant still retained many traditional Cantonese cooking techniques. Since he was not good at Western cuisine at all, he was worried that they would try a combination of Chinese and Western cuisine.

Since it was traditional Cantonese cuisine, he had nothing to worry about.

Later, at Luo Jiahao's invitation, Du Shaojie went into the kitchen and cooked a dish of [Eight Treasure Winter Melon Soup] and [Steamed Scallops with Garlic Vermicelli].

These two dishes are not his specialties, but his skillful techniques and precise control of seasoning still won applause.

It can be said that in this restaurant, except for Luo Jiahao whose level can barely be compared with his, the other chefs are not qualified to be compared with her.

After the dishes were served, Qin Lu and a tall, thin middle-aged man walked over.

"Ajie, this is my father."

"Hello, Mr. Qin! Nice to meet you."

"Master Du, you are indeed a young and promising man."

Du Shaojie shook hands with Qin Lu's father Qin Mingcheng, and then the father and daughter began to taste the two dishes.

Qin Mingcheng is an expert. After eating it, he couldn't help but give a thumbs up.

"Excellent skills! Master Du, with just these two dishes, you can definitely participate in this year's 'Master Chef Competition'."

Du Shaojie didn't quite understand what the "Chef God Contest" was, but Hong Kong was in a stage of economic boom at that point in time, and various competitions such as beauty pageants were emerging one after another, so he was not surprised.

Qin Lu looked at her father with a smile on her face. She knew that the other party had to invite Du Shaojie here, and it was definitely not just a simple exchange of cooking skills.

As soon as they met, Qin Mingcheng showed his true colors. (End of this chapter)